How Does a Commercial Dishwasher Work: An Overview of the Cleaning Process

Are you curious about how commercial dishwashers work? Look no further. This article will provide you with all the information you need to know about how these machines operate.

Commercial dishwashers are essential in busy kitchens and restaurants where there is a high volume of dirty dishes to be cleaned. These machines are designed to handle large quantities of dishes efficiently and quickly, making them a valuable asset to any commercial kitchen.

In this article, you will learn about the different types of commercial dishwashers, how they work, and the benefits they provide. Whether you are a restaurant owner, chef, or just curious about the inner workings of these machines, this article has got you covered.

Components of a Commercial Dishwasher

A commercial dishwasher is made up of several components that work together to clean and sanitize dishes. Understanding how these components work can help you troubleshoot any issues that may arise. Here are the main components of a commercial dishwasher:

Water Inlet Valve

The water inlet valve is responsible for bringing water into the dishwasher. When the dishwasher is turned on, the valve opens, allowing water to flow into the machine. The water inlet valve is typically located at the bottom of the dishwasher and is connected to the water supply. The valve is controlled by the dishwasher's timer or control board.

Pump

The pump is responsible for circulating water throughout the dishwasher. It is typically located at the bottom of the dishwasher and is connected to the water inlet valve. An electric motor powers the pump with two impellers moving water through the dishwasher. The first impeller pulls water in from the water inlet valve, while the second impeller pushes the water out through the spray arms.

Heating Element

The heating element is responsible for heating the water in the dishwasher. It is typically located at the bottom of the dishwasher and is powered by electricity. The heating element heats the water to a temperature of around 140°F, which helps sanitize the dishes and remove grease or grime.

Thermostat

The thermostat is responsible for regulating the temperature of the water in the dishwasher. It is typically located near the heating element and is connected to the control board. The thermostat ensures that the water is heated to the correct temperature and maintains that temperature throughout the wash cycle.

Timer

The timer is responsible for controlling the various cycles of the dishwasher. It is typically located on the control board and is programmed to control the water inlet valve, pump, heating element, and thermostat. The timer ensures that each cycle of the dishwasher runs for the correct amount of time and that the dishwasher shuts off when the cycle is complete.

Understanding the components of a commercial dishwasher can help you diagnose and fix any problems that may arise. Knowing how the dishwasher works can help you keep it running smoothly and efficiently, whether it's a clogged spray arm or a malfunctioning thermostat.

The Dishwashing Process

Pre-Washing

Before the washing cycle begins, dishes must be pre-washed to remove any excess food debris. This can be done manually or using a dishwasher's pre-wash cycle. Pre-washing is important to ensure that the washing and rinsing cycles are effective in removing all traces of dirt and grime.

Washing

The washing cycle is where the real cleaning happens. During this cycle, the dishwasher uses a combination of water, detergent, and heat to remove any remaining food particles and bacteria. The water is heated to a temperature of at least 120 degrees Fahrenheit to ensure that all bacteria are killed. The detergent is added to help break down any grease or oil on the dishes.

Commercial dishwashers can have different wash cycles depending on the level of cleaning required. Some models have a heavy-duty cycle for heavily soiled dishes, while others have a quick cycle for lighter cleaning. The wash cycle typically lasts between 1-2 minutes.

Rinsing

After the washing cycle is complete, the dishwasher moves on to the rinsing cycle. During this cycle, clean water is sprayed onto the dishes to remove any remaining detergent or food particles. The rinse water is heated to a temperature of at least 180 degrees Fahrenheit to sanitize the dishes and kill any remaining bacteria.

Drying

Once the rinsing cycle is complete, the dishwasher moves on to the drying cycle. During this cycle, hot air is blown onto the dishes to dry them. Some commercial dishwashers have a built-in heater to dry the dishes, while others use a fan to blow hot air onto them.

It's important to note that not all commercial dishwashers have a drying cycle. Some models rely on the heat from the rinse water to dry the dishes, while others require manual drying with a towel.

Types of Commercial Dishwashers

Conveyor Dishwashers

Conveyor dishwashers are the best option for high-volume kitchens and bars. These dishwashers can clean up to 2,000 glasses or dishes per hour, leaving them sparkling clean. They are designed to work continuously, and dishes are fed into the machine through a conveyor belt. These dishwashers have several wash and rinse stages, and they use high-temperature water to sanitize the dishes. Conveyor dishwashers are large and require a lot of space, so they are not suitable for small kitchens.

Door-Type Dishwashers

Door-type dishwashers are also known as hood-type dishwashers. They are designed to wash dishes in batches and are suitable for medium to high-volume kitchens. These dishwashers have a hood that covers the washing compartment, and the dishes are loaded and unloaded through the hood. Door-type dishwashers have several wash and rinse stages and use high-temperature water to sanitize the dishes. They are smaller than conveyor dishwashers and require less space.

Undercounter Dishwashers

Undercounter dishwashers are suitable for small to medium-sized kitchens. They are designed to fit under a counter or a worktable and can wash a single rack of dishes per cycle. Undercounter dishwashers have a shorter cycle time than conveyor and door-type dishwashers, and they use less water and energy. They are ideal for cafes, small restaurants, and bars that have limited space.

Maintenance and Troubleshooting

Cleaning and Maintenance Tips

Commercial dishwashers are essential for any food service establishment. Proper maintenance is important to keep the machine running smoothly and efficiently. Here are some tips to keep your commercial dishwasher in top condition:

• Inspect the machine and check the condition of the components regularly.
• Clean the solenoid valve filter and descale the dishwasher in case of a lime buildup.
• Make sure the chemical dispensers are operating properly.
• Check the tightness of the seals and replace worn or damaged components.
• Leave the door ajar to allow the machine to dry after use.

Common Issues and Solutions

Despite regular maintenance, commercial dishwashers can experience issues. Here are some common issues and solutions:

Regular maintenance and quick troubleshooting can help keep your commercial dishwasher running smoothly and efficiently, ensuring clean dishes and a successful food service operation.

Conclusion

Commercial dishwashers are powerful machines that are designed to handle a large volume of dishes and utensils. They are essential to any commercial kitchen, as they can save time and increase efficiency. Several different types of commercial dishwashers are available, each with its own features and benefits.

One of the main advantages of commercial dishwashers is that they are much larger than their residential counterparts. This means they can handle a much larger load of dishes and utensils at once, saving time and increasing productivity. Additionally, commercial dishwashers are designed to be more powerful than residential models, which means that they can clean dishes more thoroughly and quickly.

Another advantage of commercial dishwashers is that they are designed to be more durable and long-lasting than residential models. This is because they are designed to withstand the wear and tear of constant use, making them less likely to break down or require repairs. Additionally, commercial dishwashers are designed to be easy to clean and maintain, which can save time and money in the long run.

Overall, commercial dishwashers are an essential part of any commercial kitchen. They are powerful, efficient, and durable, and they can save time and increase productivity. Whether you are running a restaurant, a catering business, or any other type of commercial kitchen, a commercial dishwasher is a must-have piece of equipment.

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